Ingredients
1.5 lbs boneless skinless chicken breasts, sliced into strips
3 bell peppers (red, yellow, green), sliced into strips
1 large white onion, sliced
3 tablespoons olive oil
2 tablespoons fresh lime juice
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
8–10 warm flour tortillas
Instructions
Step 1: In a large bowl, whisk together 2 tablespoons of olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
Step 2: Add the sliced chicken to the bowl and toss thoroughly to coat. Let marinate for at least 15 minutes at room temperature.
Step 3: Heat 1 tablespoon of oil in a large cast-iron skillet over medium-high heat until very hot.
Step 4: Add the chicken strips in a single layer and cook for 3-4 minutes per side until charred and cooked through. Remove chicken and set aside.
Step 5: Add the peppers and onions to the same skillet. Sauté for 5-6 minutes until vegetables are tender but still have a slight crunch and charred edges.
Step 6: Toss the chicken back into the skillet with the vegetables and heat for 1 minute before serving with warm tortillas.
Notes
For the best flavor, use a cast-iron skillet and ensure it is smoking hot before adding the meat.
- Prep Time: PT15M
- Cook Time: PT15M
- Category: Main Dishes
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl (approx 300g)
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg
Keywords: chicken fajita, mexican recipe, easy dinner, 30 minute meal, healthy chicken
